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Slow Cooker Chicken and White Beans with Kale Pesto

A quick, easy slow cooker recipe of white beans and chicken topped with a flavorful kale-lemon pesto.
Course: Main
Cuisine: American
Servings: 6 -8
Author: Lindsey Johnson


Kale Lemon Pesto:

  • 1/2 cup pine nuts or almonds, walnuts, Brazil nuts, etc.
  • 2 cups packed Tuscan or curly kale leaves
  • 2 cups packed fresh basil leaves
  • 1/2 cup Parmigiano-Regiano grated (optional)
  • 1-2 cloves of garlic
  • zest and juice of 1 lemon
  • 1/2 cup extra virgin olive oil
  • salt to taste

Chicken and White Beans:

  • 2 1/2 - 3 pounds boneless skinless chicken thighs can use fresh or frozen
  • 2 cups 1 pound white beans, soaked overnight and rinsed well
  • 5-6 cups water
  • 1 large onion diced
  • Zest of 1 lemons cut into small strips, colored part only
  • 1 bay leaf
  • 2 cloves garlic
  • a few thyme sprigs
  • 1 small handful basil leaves


For the chicken and white beans:

  • Heat a little oil in a skillet. Add the onion and garlic. Cook over medium heat until they start to soften. Transfer to a slow cooker along with the other ingredients. Place the chicken on top and cover with lid. Cook on HIGH for 4 hours.

For the pesto:

  • Combine all of the ingredients in a food processor and pulse until combined.

To serve:

  • Remove chicken from the slow cooker. Slice or shred. Place a ladle full of beans onto a plate or shallow dish. Top with some of the sliced chicken and top with pesto. Serve with a slice of crusty bread.
  • Yield: 6-8 servings


Can be cooked on LOW power for 8-10 hours.